* If you're making this gluten-free, make sure your chocolate chips and baking powder don't have gluten in them.

Directions:

Preheat the oven to 350 degrees. Grease an 8-in. spring pan and dust with cocoa powder.

Melt the chocolate chips in the microwave. Start with 1 minute on high power. Stir and continue to microwave in 20 second increments, stirring in between, until the chips are fully melted and creamy.

In a food processor, blend the chickpeas and eggs until smooth. Add the sugar and baking powder and pulse. Pour in the chocolate and blend until completely mixed.

Pour the batter into the spring pan. Stir in the peanut butter. (I tried to drip a thin layer of peanut butter on top, but it was too gloppy, so I ended up just stirring the peanut butter evenly into the cake at this point.)

Bake in the oven for 40 minutes, until a knife inserted in the middle comes out clean.

Allow to cool for at least 15 minutes. Dust with confectioner's sugar before serving.